Golden brown, crispy tofu packed with flavor — baked to perfection. There’s something about that first bite — crisp edges giving way to a perfectly tender center. This easy, crispy tofu recipe is a game-changer for stir-fries, bowls, salads, or just snacking!

I remember the first time I ever tried tofu. It was very early on in my plant-based journey. I was terrified — what in the world was it made of, and how was this soft, squishy block supposed to replace meat?

But I quickly learned how to prepare it in a way I absolutely loved. And now, with the cornstarch method for that crispy, golden edging — wow — it’s an incredible addition to, well… almost everything!

If you’ve ever had soggy or bland tofu, don’t worry — this recipe is anything but bland. The secret? Pressing, coating, seasoning, and high-heat cooking. Whether baked or air-fried, this recipe guarantees crispy perfection every time.

Why this recipe works

Pressing removes moisture for better browning — Tofu contains up to 80% water. Excess moisture prevents crisping because it causes steaming instead of browning. Pressing tofu allows the surface to dry, setting the stage for golden, crispy edges.
Cornstarch creates a golden, crispy coating — Cornstarch makes tofu crispy by soaking up moisture and creating a crunchy coating when cooked. It’s a simple way to get a golden, crispy texture.
Spacing tofu for even cooking — Overcrowding traps steam, preventing browning. Arrange the tofu in a single layer for better airflow and even crisping.
Versatile — Works in stir-fries, bowls, tacos, salads, or snacks.

How to cut tofu

Slice the block in half horizontally to create two slabs.

Stack the slabs and cut them into even strips.

Rotate and cut crosswise to form cubes.

Best ways to serve Crispy Tofu

Toss in stir-fries — Toss in at the last minute to maintain crispness.
Top grain bowls — Pair with quinoa, rice, noodles, and your favorite sauce.
Stuff into wraps & tacos — A plant-based protein alternative.
Dip in sauce — Dip tofu cubes in teriyaki, hoisin, or spicy peanut sauce.

In the kitchen tips

Use a heavy press — A heavy pan, cast-iron skillet, or tofu press removes excess water more effectively than paper towels alone. Press for at least 15-30 minutes.
Cut tofu into even pieces — Uniform 3/4-inch cubes for even cooking and better texture.
Dust with cornstarch evenly — Tossing tofu in a zip-top bag with cornstarch prevents clumping.
Let it rest — Allowing tofu to rest for 2–3 minutes lets the surface firm up, locking in crispiness.
Leave space — Arrange tofu in a single layer for even crisping.

Substitutions & additions

Alternative starches: Swap cornstarch with arrowroot, tapioca starch, or potato starch for similar results.
For extra crunch: Toss in nutritional yeast or sesame seeds before baking.
Oil options: Use a neutral high-smoke point oil like avocado oil, grapeseed oil, or canola oil. Avoid olive oil, as it has a lower smoking point and can burn at high temperatures.
For more spice: Toss in gochujang, sriracha, chili paste, or crushed red pepper for extra heat.
Glazed finish: Toss crispy tofu in a quick hoisin or peanut sauce.

Storage

Refrigeration: Store in an airtight container for 4-5 days.
Freezing: Not recommended — frozen tofu changes texture and becomes more chewy than crispy.
Meal prep: Double the recipe for easy add-ins throughout the week. Store in an airtight container and reheat in the oven or air fryer for the best texture.

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Crispy Baked Tofu being held up with a chopstick.

What equipment you’ll need

Tofu Press or heavy pan — For pressing out moisture.
Large mixing bowl or zip-top bag — For cornstarch coating.
Baking sheet & parchment paper — For even crisping in the oven.

FAQ

Why isn’t my tofu getting crispy?
Too much moisture — press longer or blot dry before cooking.
Overcrowded pan — arrange in a single layer for even airflow.
Not enough starch — coat evenly.
Can I use light soy sauce or tamari for seasoning?
Yes! Both work well, but tamari sauce has a richer umami flavor, while light soy sauce is milder.
Can I pan-fry tofu instead of baking it?
Yes, but it requires more oil and frequent flipping. Baking is hands-off and crispy.
Should I use cornstarch or arrowroot starch for crispy tofu?
Both work, but cornstarch creates the crispiest tofu, while arrowroot starch gives a slightly softer finish. Rice flour or potato starch are other great options.
Why does my tofu fall apart when I cut it?
Use extra-firm tofu and press out moisture. Cut with a sharp knife in a smooth motion instead of sawing.
Can I freeze tofu?
Freezing changes the texture, making it chewy and sponge-like. It’s great for absorbing marinades but not ideal for crispy tofu.

Crispy Baked Tofu